Tag: strawberries

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Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

This traditional sponge pudding is excellent comfort food and is on most peopleā€™s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.

Ingredients:

  • 2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
  • 2 cups(8oz) large strawberries, hulled and quartered
  • 1 Ā½ cups (10oz) caster sugar
  • 1 piece stem ginger in syrup, drained and finely chopped (optional)
  • 1 cup (6oz) plain flour
  • 1 tsp baking powder
  • 12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • warm custard, to serve

Directions:

Preheat the oven to 350Ā°F (180Ā°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over Ā½ cup (4oz) (100g) of the sugar and the stem ginger, if using.

Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

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Rachel’s Quick Fruit BrulĆ©e

peach-brulee

Ingredients

(serves 4)
2 bananas, peeled and cut at an angle into 5mm (ĀŖin) thick slices

4 nectarines or peaches, stones removed and flesh cut into wedges 5mm (ĀŖin) thick

16 strawberries, hulled and quartered

100g (3ʒoz) caster sugar, plus an additional tablespoon of caster sugar

1 tablespoon lemon juice

4 tablespoons mascarpone or ā€Øwhipped cream

In a large bowl, toss the sliced ā€Øbananas, the chopped nectarines or peaches, whichever you are using, ā€Øand the quartered strawberries with ā€Øone tablespoon of the caster sugar ā€Øand the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you’re using, to each one.

Next, make the caramel to go on top. Place the 100g (3ʒoz) caster sugar in a small to medium saucepan on a medium heat and stir. It will begin to look lumpy and sandy, but don’t worry – just keep stirring. Eventually, it will become viscous, turning from golden to a rich caramel colour. Altogether, this can take up to about 12 minutes.

Using a spoon, carefully drizzle all the caramel over the mascarpone or whipped cream, whichever you’re ā€Øusing, and over the fruit. Set aside for about five minutes, just to allow the caramel to cool and set hard, then serve.

Peach Recipes:

http://www.rachelallen.com/

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Check out my Strawberry & Oat Smoothie. SinƩad Delahunty @delaliciousfood

sinead strawberry oat smoothie

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SinƩad Delahunty
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@delaliciousfood

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#AD Check out my Strawberry & Oat Smoothie to #celebratestrawberryseason with

@Bordbia

!! Nature’s seasonal berry treat are perfect in an oat smoothie for keeping you fuelled

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Get the step-by-step recipe over on my Instagram Story now: instagram.com/delaliciousfood #Delalicious